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Kitchen Knife Buyer's Guide
Our guided process will help you navigate the world of kitchen knives and choose the best tools for your culinary needs.
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All Purpose / Versatile
Vegetables
Small Tasks & Utility
Meat Butchery
Fish Butchery
Slicing & Carving
Pro Sushi Prep
Sushi At Home
Bread
Camping
Cheese & Tomato
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Everyday Carry
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Gyuto & Chefs Knife
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Nakiri
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Funayuki
Petty & Utility
Paring
Honesuki
Garasuki
Boning & Fillet
Serrated
Yanagi
Kiritsuke
Usuba
Deba
Steak Knives
Cheese Knife
Knife Sets
Gohumanosuke Yoshihiro
Kikuichi Cutlery
Spyderco
Kyocera
Messermeister
Glestain
Hokiyama Hamono
Ittetsu
Kanekoma
Kasane Cutlery
Masutani Hamono
Metalwork By Meola
Motokyuuchi
Ryujin
Sakai Takayuki
Steelport Knife Co.
Sukenari
The James Brand
Touroku Sakai
Yoshimune
Bevels, Edges, & Geometry Overview
Double-Bevel Symmetrical & Offset
Ryoba - Asymmetrical Double-Bevel
Single-Bevel
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Product information
The Niizuma San manual vegetable slicer allows you to make paper thin sheets or thin veggie shreds. The flat blade cuts the Japanese technique called katsuramuki, which involves cutting around the circumference of a vegetable (most often daikon radishes or carrots) to obtain one continuous paper thin sheet. The julienne blade makes fine long strips called Kentuma or Tsuma.
- Easily cuts root vegetables into Katsuramuki (peeling into a long thin slice)
- Quickly change to shredding blade to peeling blade
- After use, hand wash and dry thoroughly before storage.
- Made from ABS PS POM
* Soft vegetables such as cucumbers which have soft cores are not suitable for this device.
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